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L'ufficio Restaurant

3687 W 4th Ave, Vancouver BC V6R 1P2 · Food Service Establishment 1

Official record from Vancouver Coastal →View on Google Maps →

Details

Google rating
4.5 / 5 (8)

Opening hours

  • Friday12–2:30 PM, 5–9:30 PM
  • MondayClosed
  • Saturday12–2:30 PM, 5–9:30 PM
  • SundayClosed
  • Thursday5–9:30 PM
  • Tuesday5–9:30 PM
  • Wednesday5–9:30 PM

Contact details, hours and reviews from Google Maps

Inspection summary

L'ufficio Restaurant has been inspected 23 times by Vancouver Coastal Health since December 7, 2015. The most recent inspection, on August 11, 2026, found no infractions.

7 of 23 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Chemicals and toxic substances.

The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 9 times across 9 separate inspections, most recently on July 28, 2026. For example: All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 4 times across 4 separate inspections, most recently on November 12, 2025. For example: The premises is free of pests.

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded 2 times across 2 separate inspections, most recently on September 12, 2023. For example: Chemicals, cleansers and similar agents are kept separate from food.

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 2 times across 2 separate inspections, most recently on September 6, 2023. For example: Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on March 8, 2023. For example: Food is handled in a sanitary manner and is not subject to contamination.

About this data

These results come from Vancouver Coastal Health, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

23 inspections

  1. Routine Follow-up

    0 infractions

  2. Routine

    1 infraction

    • All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
      • Sanitizing solution concentration is too high.
      • Mechanical glasswasher does not provide sufficient washing and/or sanitizing action to remove contamination.
  3. Routine Follow-up

    0 infractions

  4. Routine

    4 infractions

    • Food is cooked/processed in a manner that makes it safe to eat
      • Improper fermentation of food
    • Operator of a food service establishment has developed, maintained, and followed approved written procedures to ensure that a health hazard does not occur.
      • Procedures in the food safety plan are not being followed.
    • Operator of a food service establishment has approved written procedures to ensure the safe and sanitary operation of the establishment.
      • Sanitizer levels are not being monitored and recorded.
    • The premises is free of pests.
      • Premises has signs of rodent activity.
  5. Routine Follow-up

    0 infractions

  6. Routine

    1 infraction

    • All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
  7. Routine

    2 infractions

    • All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
      • Sanitizing solution concentration is too high.
    • An operator of a food service establishment must develop, maintain, and follow written procedures to ensure that a health hazard does not occur in the operation of the establishment.
      • An accurate thermometer is not provided for temperature monitoring.
  8. Routine Follow-up

    1 infraction

    • Chemicals, cleansers and similar agents are kept separate from food.
  9. Routine

    3 infractions

    • Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.
      • Hand washing stations are not properly supplied and maintained.
    • The premises is free of pests.
      • Premises has signs of rodent activity.
    • Chemicals, cleansers and similar agents are kept separate from food.
  10. Routine

    4 infractions

    • Food is handled in a sanitary manner and is not subject to contamination.
      • Food is in contact with un-sanitized surfaces or utensils.
    • All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
      • Sanitizing solution is not present or at an improper concentration.
    • Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.
      • Hand washing stations are not properly supplied and maintained.
    • An operator of a food service establishment must develop, maintain, and follow written procedures to ensure that a health hazard does not occur in the operation of the establishment.
      • Procedures in the food safety plan are not being followed.
  11. Routine Follow-up

    0 infractions

  12. Routine

    1 infraction

    • Operation and maintenance of premises is in accordance with approved floor plans and specifications.
      • Premises is not in adequate repair or in sanitary condition.
  13. Routine Follow-up

    1 infraction

    • A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
      • Test strips are not available to monitor sanitizer level.
  14. Routine

    4 infractions

    • Operation and maintenance of premises is in accordance with approved floor plans and specifications.
      • Inadequate lighting and/or ventilation on the premises.
    • All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
      • Sanitizing solution is not present or at an improper concentration.
      • Mechanical dishwasher/glasswasher does not provide sufficient washing and/or sanitizing action to remove contamination.
    • An operator of a food service establishment must develop, maintain, and follow written procedures to ensure that a health hazard does not occur in the operation of the establishment.
      • Temperature records are not being used to monitor critical limits.
    • A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
      • Sanitizer levels are not being monitored and recorded.
      • Test strips are not available to monitor sanitizer level.
  15. Routine Follow-up

    0 infractions

  16. Routine

    1 infraction

    • A Certified food safety training course has been taken by the operator and food handlers of the food service establishment.
      • Owner/Operator does not hold a valid FOODSAFE or equivalent certificate.
  17. Routine Follow-up

    1 infraction

    • All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
  18. Routine

    1 infraction

    • All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
      • Mechanical glass washer does not provide sufficient washing and/or sanitizing action to remove contamination.
  19. Routine Follow-up

    0 infractions

  20. Routine

    4 infractions

    • The Permit to Operate a food service establishment is valid and is posted in a conspicuous location.
      • Permit to Operate is not posted in a conspicuous location.
    • Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
      • An accurate thermometer is not provided for temperature monitoring.
    • An operator of a food service establishment must develop, maintain, and follow written procedures to ensure that a health hazard does not occur in the operation of the establishment.
      • Temperature records are not being used to monitor critical limits.
    • A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
      • Sanitizer levels are not being monitored and recorded.
  21. Routine Follow-up

    0 infractions

  22. Routine

    2 infractions

    • The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
      • Equipment, utensils and/or food contact surfaces are not used in a manner that ensures safe and sanitary food handling.
    • The premises is free of pests.
      • Conditions on premises may lead to harbouring/breeding of pests.
  23. Routine

    3 infractions

    • The Permit to Operate a food service establishment is valid and is posted in a conspicuous location.
      • Permit to Operate is not posted in a conspicuous location.
    • All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
      • Mechanical glass washer does not provide sufficient washing and/or sanitizing action to remove contamination.
    • The premises is free of pests.

Nearby inspected facilities

Reviews

Reviews provided by Google Maps
  • Noel Woo

    Food and service were incredible. Our server was very detailed at explaining the menu and made some great recommendations. We ordered the sweetbreads, scallop crudo, nettle agnolotti, maltagliati all'amatriciana, sprouting broccoli, tiramisu and almond semifreddo. All the food was delicious but you have to try the scallop crudo and nettle agnlotti. The nettle agnolotti was honestly one of the best pasta dishes I've had in Vancouver. The table next to us was raving about the souffle and asked us if we ordered it but unfortunately we didn't get a chance to try it this time around. However, we will definitely be back soon to try more things!

  • Foodie Vancouver

    The homemade pasta is outstanding, with rich flavors and excellent texture. Guests can choose between à la carte dishes or a thoughtfully curated tasting menu, available at both lunch and dinner. The lunch tasting menu is $75 per person, while the dinner tasting menu is $100 per person. A family-style option is also offered, creating a cozy and comforting dining experience. The ambiance is warm and welcoming, and the service is attentive and personable, with detailed explanations of each dish.

  • Kristina Ilicheva

    We visited this restaurant with our family and spent approximately $350 on dinner. Unfortunately, despite the excellent service from our server, Ogi (or Augie), the food and management policies made this one of the most disappointing dining experiences we’ve had. First, I ordered the chicken with morel mushrooms and polenta. The polenta was bland and unpleasant, so I simply asked for some Parmesan cheese to improve the dish. I was told that the owner does not allow any modifications to menu items, and therefore Parmesan could not be provided. This was surprising, especially considering I wasn’t asking to alter the dish itself, just for a small side of cheese. We also ordered the fish tots, which were extremely dry. When we asked for a sauce, we were initially told no, although eventually a saffron mayonnaise was brought out. The sliced steak was another disappointment. It was significantly undercooked and had an unusual liver-like flavor that made it difficult to enjoy. My husband’s ravioli arrived dry and lacked flavor as well. Potatoes were overrated and again dry. Olives were 12$ and we got only 10 medium olives for the table, which in my opinion is highly overpriced. The only 2 dishes were actually good - bolonese and burrata. What stood out most was not just the poor quality of the food, but the apparent attitude behind it. We been told that owner’s philosophy is essentially, “If you don’t like it, the door is over there.” It’s unfortunate because the service was genuinely excellent, and our server did his best under difficult circumstances. However, good service cannot compensate for disappointing food and a management approach that seems unwilling to accommodate reasonable customer requests. For the amount we spent, we expected far better.

  • L W ChowPoh

    Excellent food and service. We ordered a la carte this time but they do have a chef's menu for $100 per person which we have also enjoyed on previous visits.

  • Shonnah

    Came here for their tasting menu and it did not disappoint. The place is quite cozy and intimate, perfect for a date night or special occasion. Started off with an antipasto board, it was a good mix of in house products they made, but nothing worth highlighting. Next up was one of my favourites - seared scallops and pork belly. The scallops had a good crust, but the inside was cooked perfectly. The pork belly melted in my mouth as it should. This dish was a 10/10, must try. Next up was an endive and raddicio salad, which balanced out the rich meat prior to. Next highlight were the two pasta dishes. The first was a brown butter sauce with ricotta agnolotti - this was my personal favourite because it felt like quality ingredients making something simple and the pasta was perfectly al dente. The next was a sheet like pasta that had a texture that was hard to explain, but worked well. It was served with ham… flavour was nothing special but pasta texture was great, so yes, you need to try any of their in house pasta’s. Next up was a beef dish served with sunchokes, really nothing special compared to the other dishes, but not bad. Last savoury dish was wild mushrooms with polenta - this was my least favourite dish, just felt overall bland. Last but not least, we got an almond semifreddo. It was the perfect way to end the meal. It wasn’t too sweet with a strong almond flavour, it has some chunks in it too which was nice - I wouldn’t call it ice cream, but it’s a similar vibe. Overall, for $100pp, I’d say the tasting menu was well worth it. Good portion size to make you full, good balance of food, although a bit too red meat heavy for my preference. However, if you prefer a la carte, I would 100% recommend their pasta’s, cooked scallop and pork belly, along with the almond semifreddo. This is a place I’d like to return to because of the great dining experience. The service was good, ambiance great and great quality food.

  • Noel Woo

    Food and service were incredible. Our server was very detailed at explaining the menu and made some great recommendations. …

  • Foodie Vancouver

    The homemade pasta is outstanding, with rich flavors and excellent texture. Guests can choose between à la carte dishes or a thoughtfully curated tasting menu, available at both lunch and dinner. The lunch tasting menu is $75 per person, …

  • Kristina Ilicheva

    We visited this restaurant with our family and spent approximately $350 on dinner. Unfortunately, despite the excellent service from our server, Ogi (or Augie), the food and management policies made this one of the most disappointing dining …

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